Double Keema-Style Lamb Curry & Basmati Rice

Name: Double Keema-Style Lamb Curry & Basmati Rice with Steamed Baby Broccoli
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 Red Onion; 250 g Lamb Mince; 1 sachet Curry Powder; 1 packet baby leaves; 1 packet Basmati Rice; 1 packet Moroccan Curry Paste; 1 Baby Broccoli; 1 sachet Chicken-Style Stock Powder; 1 packet Coconut Milk

with Steamed Baby Broccoli

Get up to $175 off

Heat up your nights with aromatic spices, perfect for any lamb dish and top-tier in a keema-style curry. The rice will help to soak it up so you don’t miss out on a single drop of this decadent curry.

Tags:

High Protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

250 g

Lamb Mince

1 sachet

Curry Powder

1 packet

baby leaves

1 packet

Basmati Rice

1 packet

Moroccan Curry Paste

Baby Broccoli

1 sachet

Chicken-Style Stock Powder

1 packet

Coconut Milk

Nutrition Values

Calories593 kcal

Energy (kJ)2480 kJ

Fat26.4 g

of which saturates17.6 g

Carbohydrate79.9 g

of which sugars11.7 g

Dietary Fibre5.9 g

Protein38.5 g

Sodium1070 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Lid

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, cut baby broccoli into thirds. • In the last 8 minutes of cook time, place a colander or steamer basket on top of saucepan with rice, then add baby broccoli. • Cover with a lid and steam until broccoli is tender, 7-8 minutes. • Transfer baby broccoli to a bowl. Season, then set aside.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix in batches, breaking up with a spoon, until just browned, 4-5 minutes. Return all mince to the pan. • Add curry powder and Moroccan curry paste and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, vegetable stock powder and coconut milk. Stir until combined and heated through, 2-3 minutes. Season with salt and pepper. • Remove pan from heat, add baby spinach leaves and stir until wilted.